Lunch: Grilled Leg of Lamb with Herb Salt

Recipe by Mona Talbott For stress-free, no-sweat hosting, grill the lamb a few hours ahead of time and slice it at room temperature.

Ingredients

4 pounds boneless leg of lamb
2 tablespoons olive oil
2 1/2 tablespoons Herb Salt
Anchovy Mayonnaise

Instructions

Cutting along seams where lamb leg naturally separates, portion into 4 large pieces, trimming any excess fat and sinew.
Rub lamb with oil and Herb Salt. Let sit at room temperature 1 hour before grilling.
Prepare a grill for high heat. Grill lamb, turning often, until lightly charred and an instant-read thermometer registers 130 °, 20 –30 minutes. Transfer to a cutting board; let rest 10 minutes. Thinly slice against the grain and serve with Anchovy Mayonnaise.
Do ahead: Lamb can be seasoned 2 days ahead. Cover and chill.

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